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A Handbook of Invalid Cooking

by Mary A. Boland

269 sections · Download EPUB

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  1. 1Preface
  2. 2Introduction
  3. 3Part I — Explanatory Lessons — Part I — Explanatory Lessons
  4. 4Chemical and Physical Changes
  5. 5Elements
  6. 6Air
  7. 7Fire
  8. 8Composition of the Body
  9. 9Principal Chemical Compounds in the Body
  10. 10The Five Food Principles
  11. 11Water
  12. 12Protein
  13. 13Fats
  14. 14The Carbohydrates
  15. 15Air
  16. 16Milk
  17. 17Digestion
  18. 18Nutrition
  19. 19Part II — Recipes — Part II — Recipes
  20. 20Beef-Juice
  21. 21Beef-Tea
  22. 22Beef Broth
  23. 23Broth Made From Beefsteak
  24. 24Scotch Beef Broth
  25. 25Chicken Broth
  26. 26Mutton Broth
  27. 27Oyster-Tea. No. 1
  28. 28Oyster-Tea. No. 2
  29. 29Clam Broth
  30. 30Gruels
  31. 31Barley Gruel
  32. 32Arrowroot Gruel
  33. 33Oatmeal Gruel From Pounded Grain
  34. 34Oatmeal Gruel (Plain)
  35. 35Flour Gruel
  36. 36Cracker Gruel
  37. 37Farina Gruel
  38. 38Imperial Granum
  39. 39Racahout des Arabes
  40. 40Indian-Meal Gruel
  41. 41Mush and Porridge
  42. 42Oatmeal Mush
  43. 43Farina
  44. 44Wheat Germ
  45. 45Imperial Granum
  46. 46Granula
  47. 47Cracked or Rolled Wheat
  48. 48Indian-Meal Mush
  49. 49Hominy Mush
  50. 50Drinks
  51. 51Milk-Punch
  52. 52Wine Whey
  53. 53Wine Whey With Rennet
  54. 54Lemonade
  55. 55Milk Lemonade
  56. 56Brandy-Milk With Egg
  57. 57Sherry and Egg
  58. 58Sterilized Milk
  59. 59Milk and Seltzer — Milk and Soda-Water
  60. 60Toast-Water
  61. 61Barley-Water
  62. 62Rice-Water
  63. 63Fruit-Soda. No. 1
  64. 64Fruit-Soda. No. 2
  65. 65Coffee Syrup
  66. 66Vanilla Syrup
  67. 67Other Syrups
  68. 68Grape Juice
  69. 69Flaxseed Tea With Lemon
  70. 70Apple Tea
  71. 71Kumiss
  72. 72The Cocoa-Bean
  73. 73Cocoa
  74. 74Cocoa-Shells
  75. 75Cocoa-Nibs
  76. 76Chocolate
  77. 77Tea
  78. 78Composition of Tea
  79. 79Coffee
  80. 80Coffee. No. 1
  81. 81Coffee. No. 2
  82. 82Mulled Wine
  83. 83Cocoa Cordial
  84. 84Jellies
  85. 85Wine Jelly. No. 1
  86. 86Wine Jelly (No. 2) With Lemon
  87. 87Lemon Jelly
  88. 88Orange Jelly
  89. 89Coffee Jelly
  90. 90French Jelly With Fresh Fruits
  91. 91Restorative Jelly
  92. 92Chicken Jelly
  93. 93Puncheon Jelly
  94. 94Toast
  95. 95Buttered Water Toast
  96. 96Milk Toast
  97. 97Cream Toast
  98. 98French or Egg Toast
  99. 99Croutons
  100. 100Sippets
  101. 101Vermicelli Toast
  102. 102Soups
  103. 103Chicken Soup
  104. 104Mock-Bisque Soup
  105. 105Potato Soup
  106. 106Cream-of-Celery Soup
  107. 107Cream-of-Rice Soup
  108. 108Queen Victoria’s Favorite Soup
  109. 109Chicken-Tapioca Soup
  110. 110Beef-Tapioca Soup
  111. 111Chicken Panada
  112. 112Consommé
  113. 113Bouillon
  114. 114Apple Soup
  115. 115Oysters
  116. 116Raw Oysters
  117. 117Oysters Roasted in the Shell
  118. 118Oyster Soup — Oyster Stew
  119. 119Creamed Oysters
  120. 120Broiled Oysters
  121. 121Fancy Roast or Pan-Broiled Oysters
  122. 122Oyster Broth
  123. 123Oysters Cooked in a Chafing-Dish
  124. 124Eggs
  125. 125Soft-Cooked Eggs
  126. 126Poached or Dropped Eggs
  127. 127Scrambled Eggs. No. 1
  128. 128Scrambled Eggs. No. 2
  129. 129Omelets
  130. 130Creamy Omelet
  131. 131Foamy Omelet
  132. 132Omelet With Ham. No. 1
  133. 133Omelet With Ham. No. 2
  134. 134Omelet With Jelly — Omelet With Chicken
  135. 135Omelet With Tomato
  136. 136Omelet With Parsley
  137. 137Spanish Omelet — Orange Omelet
  138. 138Potatoes
  139. 139Boiled Potatoes
  140. 140Mashed Potatoes
  141. 141Baked Potatoes
  142. 142Roasted Potatoes
  143. 143Creamed Potatoes
  144. 144Duchess Potatoes
  145. 145Meats
  146. 146Beef
  147. 147Chicken
  148. 148Birds
  149. 149Venison
  150. 150Mutton
  151. 151Lamb Chops
  152. 152Stews
  153. 153Beef Stew
  154. 154Mutton Stew
  155. 155Sweetbreads
  156. 156Creamed Sweetbreads
  157. 157Fricasseed Sweetbreads
  158. 158Sweetbreads With Peas
  159. 159Fish
  160. 160Broiled Fish
  161. 161Creamed Fish
  162. 162Boiled Fish
  163. 163Custards, Creams, Puddings, and Blanc-Mange
  164. 164Baked Custard
  165. 165French Custard
  166. 166Rennet Custard or Slip
  167. 167Egg Cream
  168. 168Velvet Cream
  169. 169Coffee Cream
  170. 170Chocolate Cream
  171. 171Tapioca Cream
  172. 172Rice Cream
  173. 173Peach Foam
  174. 174Snow Pudding
  175. 175Princess Pudding
  176. 176Corn-Starch Pudding
  177. 177Barley Pudding
  178. 178Cream-of-Rice Pudding
  179. 179Fruit Tapioca
  180. 180Tapioca Jelly
  181. 181Orange Layers
  182. 182Orange Baskets
  183. 183Irish Moss Blanc-Mange
  184. 184Pink Blanc-Mange
  185. 185Salads
  186. 186French Dressing
  187. 187Mayonnaise Dressing
  188. 188Lettuce Salad
  189. 189Tomato Salad
  190. 190Chicken Salad
  191. 191Potato Salad
  192. 192Potato Salad With Olives
  193. 193Celery Salad
  194. 194Ice-Cream, Sherbets, and Ices
  195. 195Philadelphia Ice-Cream
  196. 196Royal Ice-Cream
  197. 197Ice-Cream With an Improvised Freezer
  198. 198Frozen Custard
  199. 199Lemon Sherbet With Gelatine
  200. 200Lemon Sherbet With Sugar Syrup
  201. 201Orange Sherbet
  202. 202Apricot Ice
  203. 203Cooked Fruits
  204. 204Baked Sweet Apples
  205. 205Stewed Apples
  206. 206Apple Compote
  207. 207Stewed Prunes
  208. 208Cranberry Sauce and Jelly
  209. 209Grape Sauce
  210. 210Grape Jelly
  211. 211Apple Jelly
  212. 212Bread
  213. 213Liquid Yeast
  214. 214Water Bread
  215. 215Milk Bread
  216. 216Sticks
  217. 217Rusk
  218. 218Dried Rusk
  219. 219Graham Bread
  220. 220Cream-of-Tartar Biscuit
  221. 221Snow-Cakes
  222. 222Graham Gems
  223. 223Oatmeal Muffins
  224. 224Gluten Bread
  225. 225Baking-Powder
  226. 226Cake
  227. 227The Process of Cake Making
  228. 228Invalid’s Sponge Cake
  229. 229Feather Cake
  230. 230Layer Cake
  231. 231Carmine for Coloring
  232. 232White Cake
  233. 233Dream Cake
  234. 234Cake Filling and Frosting
  235. 235Diet Lists or Menus for the Sick
  236. 236Liquid Diet
  237. 237Light Diet
  238. 238Convalescent’s Diet
  239. 239Serving
  240. 240Care of Dishes and Trays in Contagious Diseases
  241. 241A Plan for the Preparation of an Invalid’s Breakfast
  242. 242The Feeding of Children
  243. 243Buying, Care, and Sterilization of Cow’s Milk
  244. 244Temperature of Food, and Intervals of Feeding
  245. 245General Rules for Feeding
  246. 246For the First Week; One Feeding
  247. 247After the First Week, and Until the Sixth Week
  248. 248From the Sixth Week to the Sixth Month
  249. 249From the Sixth to the Tenth Month
  250. 250From the Tenth to the Twelfth Month
  251. 251From the Twelfth to the Eighteenth Month
  252. 252After Eighteen Months
  253. 253District Nursing
  254. 254Bills of Fare
  255. 255Saturday, May
  256. 256Sunday, May
  257. 257Monday, May
  258. 258Tuesday, May
  259. 259Saturday, September
  260. 260Sunday, September
  261. 261Monday, September
  262. 262Tuesday, September
  263. 263Saturday, January
  264. 264Sunday, January
  265. 265Monday, January
  266. 266Tuesday, January
  267. 267Literature
  268. 268Charts
  269. 269Apparatus

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